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Minestrone Soup Recipe

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A hearty Italian vegetable soup featuring a medley of seasonal vegetables, beans, pasta, and herbs in a savory tomato broth.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 cup green beans, trimmed and chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini or kidney beans, drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 cup small pasta (like ditalini)
  • 2 cups chopped spinach or kale
  • Grated Parmesan and parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute more.
  3. Add zucchini and green beans; cook another 2–3 minutes.
  4. Stir in tomatoes, broth, beans, basil, oregano, salt, and pepper. Bring to a boil.
  5. Reduce heat and simmer 15–20 minutes until vegetables are tender.
  6. Stir in pasta and cook until al dente, about 10 minutes.
  7. Add spinach or kale and simmer until wilted, 2–3 minutes.
  8. Adjust seasoning, then ladle into bowls and top with Parmesan and parsley if using.

Notes

  • Customize with seasonal veggies like corn, squash, or peas.
  • Make it gluten-free by using gluten-free pasta or rice.
  • Soup keeps well in the fridge for up to 4 days; reheat gently.
  • Freeze without pasta for longer storage—add fresh pasta when reheating.

Nutrition

Find it online: https://ukfinda.com/minestrone-soup-recipe/